Sweet & Crunchy Cashew Clusters

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  • 6 cups coarsely chopped cashews
  • 4 cups Rice Chex® cereal
  • 1 pound salted butter (4 sticks)
  • 1 (5-ounce) bottle TABASCO® brand SWEET & Spicy Pepper Sauce
  • 1 cup light corn syrup
  • 2/3 cup lightly packed brown sugar
  • 2/3 cup granulated sugar


Preheat oven to 275°F. Place cashews and rice cereal on a large cookie sheet and place in oven to warm.

Meanwhile, melt butter in an 8-quart saucepan or Dutch oven over medium heat. Stir in TABASCO® SWEET & Spicy Sauce, corn syrup, and sugars and stir until sugar dissolves. Increase heat to medium-high and cook until a candy thermometer registers 280°F, soft-crack stage.

Remove nuts and cereal from oven and add to butter mixture, stirring carefully until evenly coated; quickly pour onto two lightly oiled cookie sheets. Let cool and break into bite-size pieces. Store in an airtight container.

Makes about 3 pounds.

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